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• All rights reserved. Myoglobin in its oxygenated form, analogous in structure to oxyhemoglobin. Myoglobin in its oxygenated form, analogous in structure to oxyhemoglobin. Want to thank TFD for its existence?

• oxymyoglobin Myoglobin is the oxygen‐binding protein in muscle; it takes up oxygen to form oxymyoglobin, which is bright red, while myoglobin itself is purplish‐red. The surface of fresh meat that is exposed to oxygen is bright red from the oxymyoglobin, while the interior of the meat is darker in colour where the myoglobin is not oxygenated.

• The surface of fresh meat that is exposed to oxygen is bright red from the oxymyoglobin, while the interior of the meat is darker in colour where the myoglobin is not oxygenated. Pick a style below, and copy the text for your bibliography.

All rights reserved. Myoglobin in its oxygenated form, analogous in structure to oxyhemoglobin. Myoglobin in its oxygenated form, analogous in structure to oxyhemoglobin. Want to thank TFD for its existence?

Myoglobin. In humans myoglobin is encoded by the MB gene. Myoglobin can take the forms oxymyoglobin (MbO 2 ), carboxymyoglobin (MbCO), and metmyoglobin (met-Mb), analogously to hemoglobin taking the forms oxyhemoglobin (HbO 2 ), carboxyhemoglobin (HbCO), and methemoglobin (met-Hb).

When exposed to oxygen, deoxymyoglobin is transformed into oxymyoglobin, changing the colour from purple to the bright red colour associated with freshness. Depending on the particular type of meat and its processing, the deoxymyoglobin oxygenates into oxymyoglobin at a higher concentration of oxygen.

Myoglobin is the primary oxygen-carrying pigment of muscle tissues. High concentrations of myoglobin in muscle cells allow organisms to hold their breath for a longer period of time.